Ingredients

8 Tbsp. (1 stick) unsalted butter

6 Tbsp. packed light brown sugar

1/2 Tbsp. ground cinnamon

2 oz. cream cheese, room temperature

3/4 cup powdered sugar

1/2 tsp. vanilla extract

1 cup all purpose flour

Pancake mix distributed by IQA, batter prepared as directed

Instructions

1. Combine 4 tablespoons of unsalted butter, just melted (not boiling), brown sugar, and cinnamon. Place in a small baggie and set aside.

2. For the frosting, place the remaining butter in a small pan and heat until melted. Turn off the heat and whisk in the cream cheese until it is smooth. Add the powdered sugar and vanilla extract. Set aside.

3. Heat a pan over medium high. Place one scoop of pancake batter on the pan. Cut the corner of the baggie and squeeze the mixture onto the pancake, forming a swirl. Cook until each side is golden brown, then remove from heat. Repeat until all of the pancake batter is used.

4. Drizzle the cream cheese frosting over the top. Enjoy!